Author Archive

Starchless depositing of pure gelatin gummies

Confectionery producers all over the world talk about starchless depositing as the new trend in manufacturing processing right now. With starchless depositing, gelatin products can now be deposited using silicone moulds instead of the conventional starch depositing process, which required trays, starch and stamps. …more



Patented flexible roller former for increased productivity

Picture bar WRF 600

At ProSweets 2016, Bosch Packaging Technology has launched its upgraded WRF 600 Flex roller former for multilayer bars. First introduced in 2014, the roller former is used when processing masses for cereal, candy, protein and fruit bars and now enables our customers to produce multilayer bars, such as those consisting of nougat topped with a layer of caramel, on the same production process. …more


Otmuchow triples output of jelly production

Otmuchov Jelly

For more than fifty years, Otmuchow SA has successfully provided top-quality sweets and savory snacks to leading Polish and international retailers and distributors. Its top priority is to increase capacity while maintaining product quality in accordance with the safety and health standards of the European Union. …more



The Bosch Die-Heads Service App premieres at Interpack 2014

Service App

The new Bosch Die-Heads Service App offers our customers an innovative, modern way to access Bosch confectionery service. The diverse options to access the app via smartphone, PC, and tablet offer you  the app’s appealing functions relating to all aspects of die-heads, whereever you are. …more





Filling systems – hygienic and easy to clean

Bottles

When selecting equipment to fill products such as food and cosmetics, hygiene and ease of cleaning are crucial to ensure high quality and cost-effective production. It is all about investing intelligently in the right equipment – equipment that is fast and reliable and most importantly delivers the desired results. …more


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